 |
| Pink Roses and Pink Candles |
 |
| Sequins |
 |
| New Cookware |
 |
| My View |
 |
| C.Crowell Fine Confections |
Friday, October 28, 2011
Thursday, October 27, 2011
Healthy & Simple
Last night I was in the mood for something super easy and healthy. I stopped off at the fish market on the way home and picked up a pound of beautiful salmon! Next stop was to see the "produce guy." He has a small little store front on a side street near our apartment...he is SO knowledgeable and you can't beat a) the freshness of the produce or b) the PRICE! He had some great looking asparagus in the window so I snagged those too. BS and I had made some shrimp last week and we still had some dressing/marinade left over so BS suggested we use that. While the salmon was marinating (30 minutes) in the Sesame Ginger deliciousness, I prepared the asparagus. Rather than just plain grilled asparagus (which is delish) I decide to make an asparagus salad...it was super yummy, but for this dish I would recommend serving the salad warm (not chilled like I did here.) Below are the steps I took:
 |
| Wash asparagus and pat dry |
 |
| Snap off the ends of the asparagus (at their natural breaking point) |
 |
| Toss with olive oil, salt & pepper |
 |
| Grill for 5 minutes (you still want the asparagus to have a solid crunch) |
 |
| Cut asparagus on an angle into 1 inch pieces |
 |
| Yellow cherry tomatoes- slice in half |
 |
| Toss with a little more olive oil, and the juice of 1 lemon...add salt & pepper if needed |
 |
| Marinate the salmon for 30 minutes |
 |
| Place on a baking sheet and into a 425 degree oven for 12-15 minutes depending on the thickness of the salmon |
 |
| I had brown rice on hand and added 1/2 cup of chopped parsley to the cooked rice for extra flavor |
 |
| Enjoy! |
Wednesday, October 26, 2011
Tuesday, October 25, 2011
Beef Stew with Homemade Beef Broth
Beef stew is such a yummy, hearty, comforting meal...I've made it dozens of times but I've always used canned beef stock...which even the "low sodium" is loaded with salt. I was at the store picking up all the ingredients and I noticed they had bone marrow in the meat case. I thought "hey, why not?" So I took everything home and was about to just boil the bone marrow in a pot of water with some onions, carrots and celery but I decided to look online to see if there was a better technique I should use. I found that the most flavorful way to make beef stock is to roast the bone marrow in a 400 degree oven for 1 hour with 1 onion (cut into chunks.) After an hour, remove the onion and bone from the oven and drain the fat from the sheet pan. Bring a large pot of water to a boil and put the bone marrow and onions in the pot. Add any scraps (carrots, celery, onion, garlic) to the pot. Turn down the heat and let simmer for 7 hours (I didn't have enough time and only simmered mine for 2- which was good but the flavor would have been more intense after 7.) While the stock was simmering, I started the stew. Here's what I did:
 |
| Flour, salt & pepper |
 |
| Coat bottom of pot with olive oil and turn up the heat. Add flour coated meat in batches until browned on all sides |
 |
| Cut up potatoes, carrots & celery |
 |
| Deglazed the bottom of the pot with 2 cups of red wine |
 |
| Beef Stock |
 |
| Add 5 ladels of beef stock |
 |
| Add 1 small can of tomato paste |
 |
| Add 1/4 cup of Worcestershire Sauce |
 |
| Add 2 Bay Leaves |
 |
| 4 sprigs of rosemary, chopped |
 |
| Once vegetables are almost tender, add 1 package of mushrooms (cut into quarters) |
 |
| Take 1/4 stick of unsalted butter and 3 tablespoons of flour to create a paste (this is your thickening agent...add to the pot) |
 |
| Right before serving, add 1 package of frozen peas |
 |
| Enjoy! |
Subscribe to:
Posts (Atom)
